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Chocolate Guinness Sweet Potato Cake with Guinness Glaze

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Incredibly moist, chocolaty delicious cake made perfect with sweet potato puree and Guinness beer!

Ingredients

  • FOR THE CAKE:
  • ¾ cups Butter, Softened
  • 1 cup Sugar
  • 2  Large Eggs
  • 1-½ cup Sweet Potato Puree
  • 1-½ cup Flour
  • 1-½ cup Dark Unsweetened Cocoa Powder
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • ½ teaspoons Kosher Salt
  • 1 cup Guinness Beer
  • FOR THE GLAZE:
  • 1-½ cup Powdered Sugar
  • 3 Tablespoons Guinness Beer
  • 1 pinch Salt (scant)

Preparation

1. Preheat the oven to 350 F. Prepare a standard size bundt cake pan by spraying it with cooking spray. In the bowl of a standing mixer, cream together the butter and sugar. Add the eggs and the sweet potato puree and mix together until well combined.

2. In a separate bowl mix together the flour, cocoa powder, baking powder, baking soda and salt. Then add it to the mixer and combine partially.

3. Add the Guinness and beat until you have a thick, smooth batter.

4. Add the batter into the prepared cake pan and using a spatula, smooth it out on top. Bake the cake at 350 F for 45 minutes. Remove the cake from the oven and set aside to cool.

5. When the cake has cooled most of the way, turn the cake out onto a cake plate. Make the glaze by whisking together the powdered sugar, Guinness and salt in a small bowl until the glaze is smooth and creamy.

6. Drizzle the glaze over the cake. Slice and serve.

3 Comments

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janice dotson on 3.23.2014

I am always looking to sneak more veggies into my family. Although I am not a fan of Guinness I thought I would try this out, and I am so glad I did. This is one amazing chocolatey cake.

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barrie clark on 3.21.2014

Wow That Look’s Fantastic !

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Colette (Coco in the Kitchen) on 3.18.2014

Wow, that is one very creative combination of ingredients.
This, I have to try!

One Review

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rinabeana on 3.10.2014

Oh yum!!! I have a Guinness chocolate cake recipe that I’ve made before, but couldn’t resist trying this one. I used Hershey’s special dark cocoa powder and the cake was nearly black. It was a little difficult to tell when it was done, but I think I got it right. Instead of the glaze, I went back to my other recipe, which calls for soaking the cake in a syrup made by heating 1/4 c. Guinness, 2 tbsp. cocoa powder, 1/4 c. brown sugar, and 1/2 tsp. vanilla and stirring until smooth. I poked holes in the cake and poured the syrup on top. I had to go slowly because the curvature of the Bundt encourages syrup rolling down the sides instead of soaking in the top. I finished it off with ganache made by heating 1/2 c. heavy cream and stirring in a whole (4 oz.) Ghirardelli baking bar (72% cacao) that I’d chopped up. I have the best luck with ganache on a Bundt when the cake has been chilled in the fridge overnight before I pour the ganache on top. Anyway, the cake itself was amazing! Totally muddy and moist and uber-chocolatey. It was a huge hit at a family gathering and no one could believe it had a cup and a half of sweet potato puree! Thanks for sharing!

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